mexican

2hr 30min · 16 servings This Chicken Empanada Recipe is the perfect way to use leftover chicken! Shredded chicken and caramelized onions are simmered in flavorful spices, then folded in a buttery shortcrust and baked until golden. Ingredients • Crust: • 2 ¾ cups all-purpose flour • ½ teaspoon salt • Pinch granulated sugar • ¾ cup unsalted butter melted • ½ cup cold water • Chicken filling: • 2 tablespoons vegetable oil • 2 medium onions diced or thinly sliced • 3 garlic cloves minced • 1 pound boneless, skinless chicken breasts cooked and shredded • 1 teaspoon paprika • 1 teaspoon ground cumin • 1 teaspoon salt • ½ teaspoon freshly ground black pepper • ¼ teaspoon ground red chili • 1 cup hot water Find recipe here: https://sundaysuppermovement.com/chicken-empanada-

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Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different. Ingredients 3 cups all-purpose flour ¼ to 1/2 teaspoon salt 6 oz unsalted butter (1 stick of butter = 4 oz) 1 egg 1/4 cup to 1/2 cup of water or milk adjust